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Chicken and Zucchini Quiche


Medical

 

Chicken and Zucchini Quiche

1hr 40mins

Appropriate for

diabetes

CKD Stage 1, 2

CKD Stage 3, 4

dialysis & CKD Stage 5

transplant

Diets

halal

low-calorie

low-carb

low-fat

low-phosphorus

low-potassium

low-protein

nut-free

 

Ingredients

  • 9inch pie crust, uncooked
  • 6oz. ground chicken
  • zucchinis (6 oz.), diced
  • 2teaspoon ground sage
  • ½teaspoon onion powder
  • 5eggs
  • 1cup rice milk
  • 1tablespoon poultry seasoning
  • 3slices of Swiss cheese

Directions

 

Prep

40mins

Cook

1hr

Total

1hr 40mins

Pre-heat oven to 350 degrees Fahrenheit.

Line a pie plate with pie dough.

In a sauté pan over medium heat, cook ground chicken, zucchini, sage and onion powder remove from the heat and let cool to room temperature.

In a mixing bowl add eggs, rice milk and poultry seasoning and whisk together.

Place zucchini and chicken mixture into the bottom of the pie dough pour egg mixture over the top.

Cut the slices of cheese in half and place on top of the egg mixture.

Place the pie plate on the lowest rack in the oven and bake 50 to 60 minutes, the edges should be browned and the center is firm, not runny.

Remove from the oven and let stand for 10 minutes before cutting into 8 pieces and serving.

 

Nutritional information

Calories 188                                                                        Calcium 82 mg

Carbohydrates 12.2 g                                                     Phosphorus 141 mg

Dietary Fiber 0.6 g

Protein 10 g

Fat 10.9 g

Saturated Fat 4.3 g

Sodium 135 mg

Potassium 219 mg


Note: All Recipes from National Kidney Foundation.